Italian Fish

Name: Italian Fish
Ingredients: 1-1/2 lb. fresh fish (pollock, scrod, sole or smaller fillets); 1 large can of Italian plum tomatoes in tomato puree; 1 large onion; fresh or dried basil or oregano; olive oil; salt & pepper to taste

6 ingredients

8 steps

Ingredients

1-1/2 lb. fresh fish (pollock, scrod, sole or smaller fillets)
1 large can of Italian plum tomatoes in tomato puree
1 large onion
fresh or dried basil or oregano
olive oil
salt & pepper to taste

Directions

1

Rinse fish (do not pat dry) and place it on the bottom of a 5 by 10-inch glass casserole dish.
2

Slice onion into rings; break up the rings and place all over the fish.
3

Take four or five of the tomatoes, cut them into thick slices and place tomato layer on top of onion layer.
4

Pour about 1/2 cup of tomato puree over top of fish and vegetables.
5

Sprinkle about a teaspoon each of basil and oregano on top.
6

Salt & pepper to taste.
7

Lightly sprinkle one or two tablespoons of olive oil on the very top of casserole.
8

Bake at 350 for 15 to 20 minutes or until fish flakes when tested with a fork.